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- Oliver, C.M.; Melton, L.D.; Stanley, R.A.
- Journal of the science of food and agriculture 2006 v.86 no.5 pp. 732-740
- food chemistry, etc ; chemical composition; glycation; Maillard reaction; reducing sugars; glycoconjugates; caseinates; viscosity; food processing; fructooligosaccharides; gels; solubility; value-added products; product quality; fructose; heat treatment; inulin; drying; chemical structure; Show all 19 Subjects
- ... Glucose, ribose, fructose, lactose, fructo-oligosaccharide (inulin) and a mixture of inulin and fructose were conjugated with caseinate via the Maillard reaction using controlled heating and low water activity conditions in order to improve the functional properties of caseinate for food purposes. Conjugation with ribose and glucose increased the viscosity of caseinate 28-fold over that of the unm ...